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Reviewed: Feb. 3, 2007

I don't know what I did wrong, but the sauce didn't thicken up. I turned up the heat a little thinking it wasn't hot enough to thicken, and the egg started to cook. Little bits of it were floating at the top.

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Reviewer:

Jerilynn


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Reviewed: May 16, 2005

I tried this and it is excellent. I had no trouble with the egg as I cooked the sauce in a double boiler and used a whisk to stir it while cooking.

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AMBURNS


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Reviewed: Apr. 19, 2005

This sauce is wonderful if you TEMPER the egg. Heat all of the ingredients (minus the egg) until the sugar dissolves, beat the egg in another bowl, add the hot sugar mixture while whisking. Add egg and sugar mixture back into the pan and cook just until it thickens, whisking constantly. You'll have a great, SMOOTH sauce!

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ARCENSIEL


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Reviewed: Nov. 14, 2004

I used heavy cream instead of the egg and used Golden Syrup instead of Corn Syrup as I can't get it where I live. The sauce doesn't thicken till it starts to cool down so don't over cook it. Mine indeed up being too thick after it had fully cooled. Still tasted great though!

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Reviewer:

PRINCESS ANTZ

	Cooking Level: Expert Living In: Sydney, New South Wales, Australia
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Reviewed: May 12, 2004

I also had problems with cooked egg in the sauce and strained it out. Next time I'll try warming the whole egg in hot tap water to temper it to see if that makes a difference.

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Reviewer:

GELOGENIC

	Cooking Level: Intermediate Home Town: Washington, D.C., USA Living In: Fairfax, Virginia, USA
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Reviewed: Oct. 8, 2003

i think this recipe is great! It is very delicous! What tastes grest is covering apples with the butterscoth sauce(like instead of carmel apples!) Youll love it!

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Reviewer:

PAULETTE_88


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Reviewed: Oct. 8, 2003

This recipe was very good. My Kids loved it on Ice Cream. The left overs keep well in the frig. No lumps or egg chunks for me, I cooked it on low and took my time.

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TAMBLAIR


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Reviewed: Oct. 8, 2003

Delicious! I was looking for something to put over bread pudding, and this was excellent! I had no trouble getting it to mix and get smooth.

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Reviewer:

BLOSSOM481124


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Reviewed: Oct. 8, 2003

I didn't like that I had to strain the butterscotch several times, because no matter when I put the egg in or how much I beat the egg, it cooked. It was awful to see the egg whites and yolk floating through the butter scotch. Tablecream would have been better.

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Reviewer:

ANTONETTE1


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Reviewed: Oct. 8, 2003

This is an excellent butterscotch sauce! Very yummy!

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Reviewer:

kelly


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